Multi-Purpose Crepes/Tortillas (gluten-free)

I make these quite a bit. I make them when I feel like crepes. I make them when I feel like wrapping something up tortilla-style. I make them when I feel like a sandwich wrap. I even tried cutting them into strips once and using them as lasagna noodles, but the jury is still out on that one

They are strong, but flexible. They store in the fridge for 4-5 days (if they harden in the fridge, they become nice and flexible again when heated gently on a skillet). They also freeze well.

They are gluten-free and dairy-free (option), but they are not grain-free. They are not low-carb either, but they are slightly lower carb than equivalent-size wheat tortillas (refer my calculation at the end of this recipe). There are low-carb crepe/tortilla recipes out there using coconut flour, but I prefer not to use coconut flour for various reasons, and this recipe simply works so well for me!

I’m posting this recipe because it is the basis for several other recipes that I can’t wait to post. Look out for them soon!

1. Add the flours and salt into a small bowl and mix together.
2. Add the eggs and the milk (or milk-substitute of your choice) to the flour and salt. I use a whisk to break up the egg yolks, then whisk everything together until it is smooth. The batter should be fairly runny.

2. Heat a cast iron skillet to medium-low and lightly oil with some butter (or oil of your choice).
3. Ladle approx. 1/4 cup of batter onto the skillet, then immediately pick up the skillet and tilt it around in a circular motion to spread the mixture evenly into a crepe. My cast iron skillet is too hot to handle, so I have two kitchen towels at the ready to grab the skillet on each end.

4. Cook until the underside is starting to turn brown, then flip.
5. Once both sides are lightly browned, remove the crepe from the pan and place on a plate.
6. Repeat steps 1-5 for the remaining crepes.Makes 5 crepes.

45 Responses to Multi-Purpose Crepes/Tortillas (gluten-free)

Hi, I’m visiting from the Healthy 2day Wednesday linkup. These look and sound awesome! I am just getting ready later this week to try making homemade gluten free tortillas (which I’ve never made gf or otherwise before) but I have experience making crepes so now I’m excited to try out your recipe! Thanks for sharing!

I haven’t tried with egg replacer, but I did try once or twice with using a chia seed slurry. Are you familiar with that? From memory, I took 1 teaspoon of chia seeds and ground them to a fine powder in a coffee grinder. I put the chia seed powder into a measuring cup and poured in hot water up to the 1/4 cup mark, then stirred it together as it gelled/thickened. I then poured this mixture into the bowl with the flour as a replacement for the egg. I haven’t done this for quite a while, so I’ll try it again and update my post accordingly. Thanks for asking!

You are brilliant!! I love the ingredients here in these crepes/tortillas. They look just amazing. I will be making these for sure! Thank you so much for sharing with us on AFW! I’ll be featuring this recipe this week, Debbie. Love!!

These were awesome! Absolutely love them. Very pliable and strong. Perfect for burritos actually. We ate them with pulled pork and butternut squash. Worked great! Thanks for a wonderful (easy) recipe. I have a few notes below.

Hugs,
–Amber

Notes:
1. I used brown rice flour
2. I used a nut milk (as I had some in the fridge, walnut). Since coconut milk is so much thicker than a nut milk I had to add a little more flour. 2 1/2 tablespoons of brown rice flour worked perfect.
3. I used a regular stove top non-stick skillet. I used oil at first, but this made them too oily. I made the remainder of the crepes/tortillas without oil. Just poured 1/4 cup of the batter right onto the hot non-stick skillet. Worked great.

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